Spiced cider is not documentably Medieval. However, it is a warm, tasty, inexpensive beverage, suitable to this time of year and the feast menu. The pot was put out in the afternoon while the Hunt was still in progress and was all drunk before the Feast began.

The site was "dry", minors were present, and the SCA also has alcohol regulations, so I made alcohol-free (hence faux) hypocras for the feast.

The breads were purchased.

I prepared the Compost at home a week before the Feast.

I selected this type of sausage because when i asked the collectivity of the SCA Cooks e-mail list, the responses i got suggested this as the commercial type most readily available that is closest to several Medieval recipes for sausages.

I prepared the apple juice sauce at home before the Feast.

I ended up not making Digbie's Excellent Small Cakes for the dessert course because i didn't have time.

Back to al-Iwan, the Dining Niche in Dar Anahita
for more menus and recipe.